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Stuffed Chicken Breasts with Herbed Butter
Chicken Recipes
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Recipe of the
Day
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Stuffed Chicken Breasts with Herbed Butter
Category:
Breasts, Chicken, Entrees, Herbs & Spices, Stuffed Dishes
Yield: 8
servings
Ingredients:
|
|
Sauce |
| 8 |
|
boneless,
skinless chicken breast halves (about 3 pounds) |
| 1/2 |
tsp |
salt |
| 1/4 |
tsp |
ground black
pepper |
| 1/2 |
cup |
butter or
margarine, softened |
| 2 |
tbsp |
chopped fresh
parsley |
| 1/2 |
tsp |
ground oregano |
| 1/2 |
tsp |
dried
rosemary, crushed |
| 1/2 |
tsp |
dried basil |
| 4 |
oz |
Swiss cheese,
cut into 8 strips |
| 1/4 |
cup |
all-purpose
flour |
| 1 |
|
egg, beaten |
| 2/3 |
cup |
dry
breadcrumbs |
| 1/2 |
cup |
dry white wine |
| 1 |
tsp |
vegetable oil |
| 1/2 |
cup |
red pepper
strips |
| 1/2 |
cup |
green pepper
strips |
| 4 |
cups |
cooked rice |
| 1 |
tbsp |
cornstarch |
| 1 |
tbsp |
cold water |
|
|
Fresh oregano
and rosemary sprigs for garnish |
Procedures:
| 1 |
Place chicken
between plastic wrap; pound with meat mallet or rolling pin to
1/4-inch thickness. |
| 2 |
Sprinkle
chicken with salt and black pepper. |
| 3 |
Combine butter,
parsley, oregano, rosemary and basil in small bowl. |
| 4 |
Place 1-1/2
teaspoons herb butter on centers of breast halves, reserving
remaining herb butter. |
| 5 |
Place one
cheese strip in center of each breast half. |
| 6 |
Roll up chicken
with cheese inside; tuck in ends. |
| 7 |
Roll in flour,
then dip in egg. Coat with breadcrumbs. |
| 8 |
Place in
ungreased 13x9-inch baking dish; bake at 375 degrees 15 minutes. |
| 9 |
Stir wine into
remaining herb butter in small saucepan; heat over low heat until
butter melts. |
| 10 |
Pour over
chicken; bake 20 minutes more. |
| 11 |
Hat oil in
large skillet over medium heat until hot. |
| 12 |
Add red and
green bell peppers; cook and stir until crisp-tender. |
| 13 |
Add rice; toss
lightly. Heat thoroughly. |
| 14 |
Serve chicken
over rice. |
| 15 |
Pour pan
drippings into small saucepan. |
| 16 |
Dissolve
cornstarch in water. |
| 17 |
Add to
drippings; heat until mixture boils and thickens, stirring
constantly. |
| 18 |
Serve with
chicken and rice. Garnish with oregano and rosemary. |
| 19 |
Nutrition |
| 20 |
Each serving
provides 477 calories, 35 grams protein, 20 grams fat, 34 grams
carbohydrate, 1 gram dietary fiber, 140 milligrams cholesterol and
434 milligrams sodium |
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This site was last updated on
01.01.2006
More information: webmaster@egourmetmeals.com
Copyright © 1997-2006 eGourmetMeals All right reserved.
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